fish with honey and ouzo
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5 from 1 vote

Greek Honeyed Fish

This recipe comes together pretty fast, so have everything ready before you begin. If you can't get sturgeon, use any other firm fish you can cut into chunks. Or, do as the Greeks do and use shrimp. Try to get fresh oregano if you can find it, but good dried oregano will work, too. Serve this with rice pilaf, a green salad and some crusty bread. As for a drink, choose a lager beer or a crisp white wine such as a Greek Assyrtiko or an Italian Pinot Grigio.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Greek
Servings: 4 people
Author: Hank Shaw

Ingredients

  • 1 to 2 pounds skinless sturgeon, swordfish, shark or other firm fish
  • Salt
  • Flour for dusting
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey, ideally Greek thyme honey
  • 1-2 shots of ouzo or other anise-flavored liqueur
  • 2 tablespoons chopped fresh oregano, or 2 teaspoons dried
  • Lots of freshly ground black pepper

Instructions

  • Slice the fish into chunks of between 1 1/2 inches and 2 inches across. If you are using shrimp, peel and devein them. Salt the fish well and set aside while you chop the garlic and oregano.
  • Heat a large saute pan over high heat for 1 minute. Add the olive oil. Dust the fish pieces in flour, shake off the excess and lay down in the pan. Turn the heat down to medium-high and brown the fish on 3 sides. Move the finished fish to a paper towel to drain.
  • Add the garlic and let this fry for 30 seconds to a minute. Do not let it brown. Take the pan off the heat and add the ouzo. It will flare up. Shout, "Opa!" Put the pan back on the heat, turn it to high, and scrape off any browned bits with a wooden spoon. Add the Worcestershire sauce and honey and swirl to combine. Let this boil down until its syrupy, then add the fish back along with the oregano. Toss to combine. Turn off the heat, grind fresh black pepper over everything and serve at once.